Ingredients
1 cup sweet potato puree (roasted and mashed)
1 1/2 cups all-purpose flour
2 tablespoons pure maple syrup
1 1/4 cups milk (dairy or plant-based)
2 large eggs
2 tablespoons melted butter or coconut oil
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Instructions
Step 1: In a large mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt until well combined.
Step 2: In a separate medium bowl, combine the sweet potato puree, eggs, milk, maple syrup, and melted butter. Whisk until the mixture is smooth.
Step 3: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix the sweet potato and maple pancakes batter.
Step 4: Let the batter rest for 10 minutes. Heat a non-stick griddle or skillet over medium-low heat and lightly grease with butter or oil.
Step 5: Scoop about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
Step 6: Flip the sweet potato and maple pancakes carefully and cook for another 2-3 minutes until golden brown and cooked through.
Step 7: Serve the sweet potato and maple pancakes immediately with extra maple syrup, toasted pecans, or fresh fruit.
Notes
For the best results, ensure your sweet potato puree is completely smooth. You can also freeze these pancakes for up to 3 months and reheat them in a toaster.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 2 Pancakes
- Calories: 285 kcal
- Sugar: 14g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg
Keywords: sweet potato and maple pancakes, autumn breakfast, fluffy pancakes, healthy pancakes, sweet potato recipe
